Braised Short Rib Tacos

BRAISED SHORT RIB TACOS WITH GREEN CHILI SALSA, QUESO FRESCO AND PICKLED RED ONIONS

FOR THE SHORT RIBS
¼ cup olive oil
½ cup sliced onions
5 pounds beef short ribs
3 tablespoons brisket seasoning
1 quart beef stock

FOR THE BRISKET SEASONING:
¼ cup seasoned salt
¼ cup white pepper
¼ cup garlic powder
¼ cup black pepper
½ tablespoons paprika
½ tablespoon onion powder

FOR THE SALSA
1 27 oz. can diced green chilies
1-2 chipotle peppers (en adobo)
¾ cup pineapple juice
1 tablespoon Ancho chili powder
2 tablespoons sugar
2 teaspoons salt
COMBINE ALL INGREDIENTS IN FOOD PROCESSOR. PUREE.

FOR THE PICKLED RED ONIONS
1 large red onion, sliced very thin
½ cup jalapeno juice
½ cup lime juice
3 tablespoons sugar
1 teaspoon salt
COMBINE ALL INGREDIENTS. MARINATE ONIONS FOR AT LEAST 24 HOURS BEFORE USING

METHOD
Heat 1 tablespoon of oil in a large skillet. Add onions and sauté until translucent. Transfer to a shallow baking pan. Add remaining oil to skillet and sear on all sides. Transfer to skillet with onions. Top with seasoning and beef stock. Cover and braise in a 375 degree oven for 3-4 hours or until tender. Halfway through the cooking process turn the ribs over. Once ribs are cooked, remove from the braising liquid, remove bones and shred.

Dip 4” white corn tortillas in oil. Grill until almost crispy. Fill with braised rib and top with salsa and queso fresco cheese and red onions.

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One Response to Braised Short Rib Tacos

  1. Tyvek peni says:

    Remove the short ribs to a bowl; shred the meat from the bone. Strain the cooking liquid into a degreasing cup and pour off the excess fat. Pour the remaining liquid into a skillet and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until thickened, 10 to 15 minutes; season with salt and pepper. Add the meat and toss to coat. Fill the taco shells with the meat; top with cilantro, queso sauce, pickled onions and chile relish.

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